Tempeh Chili Roast - Kerala Style
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Vegan Richa · by Vegan Richa★ 5.0 (2)

Tempeh Chili Roast - Kerala Style

NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 29%
CARBS 21G41% OF CAL
6G FIBER6G OTHER9G TOTAL SUGAR
FAT 9G40% OF CAL
4G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tempeh braised in Kerala spices with ginger, garlic, onions, and chili. It's aromatic and savory, served as a main course with complex Indian flavors.

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Nutrition & ingredients

Ingredients

serves 2
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 3-4 black peppercorns (or to taste)
  • 4 oz Tempeh chopped into small cubes.
  • 1/2 cup water
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon red chili powder or to taste
  • a generous pinch of cardamom powder
  • 1 teaspoon vinegar or lemon juice
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon virgin coconut oil or organic canola oil
  • 1/3 cup chopped white or red onion
  • 2-3 shallots chopped
  • 2 green chilies slit lengthwise or to taste
  • 1 teaspoon ginger finely chopped or paste
  • 1 teaspoon garlic finely chopped or paste
  • 5-6 curry leaves
  • 1/2 teaspoon turmeric
  • 1-2 teaspoons soy sauce
  • scallions/green onion for garnish
PREP
10M
SODIUM
838MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.